How To Make Easy Low-Flour Cast Iron Focaccia Bread
Make this simple focaccia bread at home flavored with herbs and spices. Although this is a thinner version, this is absolutely rich in flavor.
Serves:
Ingredients
- ¾cupwater,lukewarm
- 1¼ozactive dry yeast
- 1½cupsall purpose flour
- 1tspkosher salt
- 5tbspextra virgin olive oil,divided
- 1tsprosemary,dried
- ½tspparsley,dried
- ⅛tspred pepper flakes,optional
- balsamic vinegar,for dipping
Instructions
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In a large bowl, combine the warm water and yeast. Let bloom for 5 minutes until foamy and fragrant.
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Add the flour, salt, and 1 tablespoon olive oil to the yeast mixture. Stir with a rubber spatula until the flour is fully incorporated.
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Transfer to a lightly floured surface and knead 10 to 12 times, until smooth, dusting with more flour if the dough is sticky. Shape the dough into a ball.
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Grease an 8-inch cast-iron skillet with 1 tablespoon of olive oil. Transfer the dough to the skillet and, with lightly oiled hands, carefully spread out the dough until it covers the bottom of the pan.
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Press with your fingertips to create tiny indentations on the top of the dough.
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Cover the pan with a clean kitchen towel and let the dough proof in a warm place for 1 hour and 30 minutes, or until doubled in size.
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Preheat the oven to 375 degrees F.
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Drizzle the top of the dough with 2 tablespoons of olive oil and sprinkle with the rosemary, parsley, and red pepper flakes.
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Transfer the focaccia to the oven and bake for 25 to 30 minutes, or until golden brown.
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Let cool in the pan for 10 minutes, then drizzle with the remaining tablespoon of olive oil before slicing and serving.
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Serve with more extra-virgin olive oil and balsamic vinegar for dipping, if desired.
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Enjoy!
Nutrition
- Calories: 348.96kcal
- Fat: 18.02g
- Saturated Fat: 2.50g
- Monounsaturated Fat: 12.74g
- Polyunsaturated Fat: 1.97g
- Carbohydrates: 39.49g
- Fiber: 3.69g
- Sugar: 0.14g
- Protein: 8.44g
- Sodium: 273.02mg
- Calcium: 12.14mg
- Potassium: 137.47mg
- Iron: 2.49mg
- Vitamin A: 1.23µg
- Vitamin C: 0.28mg
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